Cowboy Beans

Ingredients

• 1 can (28 oz) Bush’s Original Baked Beans

• 1 can (15 oz) kidney beans, drained & rinsed

• 1 can (15 oz) pinto beans, drained & rinsed

• ½ lb bacon, chopped

• ½ lb ground beef or venison

• ½ cup onion, diced

• ½ cup BBQ sauce

• ¼ cup brown sugar

• 2 tbsp ketchup

• 1 tbsp yellow or Dijon mustard

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• ½ tsp black pepper

• ½ tsp smoked paprika

• Optional:

  • Jalapeño or green pepper, diced

  • Dash of hot sauce or cayenne

Prep

1. Preheat smoker or oven to 250–275°F.

Cook the Meat

1. In a skillet or cast iron, cook bacon until just starting to render.

2. Add ground beef/venison and onion.

3. Cook until browned. Drain excess grease.

Mix the Beans

1. In a cast-iron skillet or foil pan, add:

   • Bush’s Original Baked Beans

   • Kidney beans

   • Pinto beans

   • Cooked meat mixture

   • BBQ sauce

   • Brown sugar

   • Ketchup

   • Mustard

   • Worcestershire

   • Garlic powder

   • Black pepper

   • Smoked paprika

2. Stir until well combined.

Cook

Smoker Method

• Smoke uncovered for 1½–2½ hours, stirring once halfway.

Oven Method

• Bake uncovered at 275°F for 1½–2 hours.

Finish

• Adjust sweetness or heat to taste.

• Let beans thicken to your liking.

• Rest 10 minutes before serving.

Tips

• Venison makes this recipe hit different.

• Add extra BBQ sauce near the end for more glaze.

• Perfect side for wild game, ribs, or camp cooks.